100 Chinese Recipes

A . Douglas

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ALMOND CHICKEN
1 lb skinned chicken breast. 1/3 Slivered almonds 5 slices fresh ginger root 3 green onions, chopped to about 1" lengths 1 green pepper, chopped as above 1/2 cup diced bamboo shoots 1 cup vegetable oil ~~ arinade~~ 1/! tsp salt 1/" tsp #hite pepper 1 tsp cornstarch 1 $bsp so% sauce 1 egg #hite ~~Seasoning sauce~~ 1 $bsp rice vinegar 2 $bsp so% sauce 1 $bsp dr% sherr% 1/2 tsp salt 1 tsp sugar 1/2 tsp cornstarch &ut chicken into 1" cubes. &ombine marinade ingredients, add chicken and mi' #ell. (et stand 1/2 hour. )eat oil in #ok, add chicken and stir*fr% until bro#ned. +emove chicken and drain #ell. Stir*fr% ginger, onion, pepper and bamboo shoots for about 1 minute until vegetables are crisp*tender. &ombine ingredients for seasoning sauce in a small bo#l, mi' #ell and add to #ok. bring to boil. ,dd chicken to boiling sauce. Stir*fr% chicken until coated #ith sauce. ,dd almonds, mi' #ell and serve hot. Serves !

ALMOND COOKIES
1 cup shortening 3/! cup sugar 2 eggs 1 tbsp almond e'tract 2*1/! cups flour 1/2 tsp baking soda 1/! tsp salt 1/2 cup blanched almond halves 1 egg beaten -reheat the oven to 3.5 degrees. /n a large bo#l #ith electric mi'er, cream together the shortening and sugar, then beat in the eggs, one at a time, and mi' #ell. ,dd the almond e'tract. /n another bo#l, sift together the flour, baking soda, and salt. 0ith a #ooden spoon, graduall% stir the flour mi'ture into the shortening. $he dough should be fairl% firm. 1ivide the dough in half and roll each into a log, about 1*1/2 inch in diameter. 0rap in #a'ed paper and refrigerate for ! hours. &ut the dough cross#ise into 1/! inch thick slices. -lace cookies on an ungreased cookie sheet. $op each cookie #ith an almond half. 2rush cookies lightl% #ith beaten egg. 2ake for about 13 minutes, or until light golden bro#n.

ASPARAGUS AND SESAME CHICKEN SOUP

2 lbs &hicken 2 c 0arm #ater 3 tbsp Sesame oil 1 tsp Sugar 4 Slices ginger root 1/2 c 2utton mushrooms, canned 1/2 c edium sherr% " 5resh asparagus spears 1/2 tsp Salt 0ash chicken, remove fat pockets, pat dr%, and chop into bite*si6e pieces. 78$9: if tempted to use breast eat #ithout bones, please don;t< bones add to bod% and flavor of Soup. -eel and slice ginger root. 0ash and cut asparagus into 2" sections. 2raising: )eat #ok to medium )ot. ,dd sesame oil. Start braising chicken a fe# pieces at a time #hen oil begins to smell. Sesame oil #ill burn at lo#er temperature than other cooking oils, so avoid )ot #ok. ,fter bro#ning lightl%, return chicken pieces to #ok< add ginger slices, sherr% and salt. 0hen sherr% boils, add #ater and Sugar. $urn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 33 minutes. ,dd mushrooms and asparagus, simmer for another 15 minutes. $ransfer to covered Soup tureen =or put plate on top of Soup bo#l>, place in steamer on lo#, and hold until read% to serve. ?ou can make this Soup in large Sauce pan, if #ok is needed for something else.

ASSORTED VEGETABLES IN A CLEAR SAUCE

2 med $urnips 2 sm &arrots 2 tbsp -eanut oil ! @reen onions 2 c &hicken stock 3 5resh asparagus spears 1 tsp Salt 1/2 c 2utton mushrooms 1 pinch Sugar 1/2 c -eeled stra# mushrooms " 2ab% S#eet corn 1 tbsp &hicken fat " 0ater chestnuts 1/2 c &rab eat or shelled Shrimp =opt> 1/2 tsp 5resh ginger root 1 tb $ientsin preserved &ornstarch -aste -eel turnips A carrots. Bse melon scoop to cut turnips into large balls. Slice carrots 1/2" thick< then #ith paring knife, cut ! evenl% spaced notches into rim of each slice =don;t cut into center core>. &arrots should look like little flo#ers. -arboil turnip A carrots in stock until barel% tender. +emove from stock A plunge pieces into cold #ater< drain. &ut onions, asparagus A bab% corn into 1 1/2" pieces. ince together fresh ginger root A $ientsin preserved Cegetable. /n a small pan or beaker on med heat, render pieces of chicken fat. Stir*fr%ing: ,dd peanut oil to )ot #ok. 0hen it begins to smoke, briskl% fr% crab eat or shrimp for 1 minute. ,dd asparagus, bab% corn, mushrooms A #ater chestnuts, stir*fr%ing until the% are )ot. ,dd ginger mi'ture, then onions. Stir*fr% another 33 seconds. ,dd 1/2 stock, salt A Sugar< bring to boil. ,dd turnips A carrots. &over A reduce heat< simmer for 5 minutes. Bncover, push ingredients out of liDuid, A dribble in cornstarch paste to thicken slightl%. Stir liDuid to prevent lumping #hile it thickens to a thick Soup. +ecombine, then mi' in chicken oil. -lace on serving platter.

AUTHENTIC FRIED RICE

2 o6 &hinese barbecued -ork 1/! lb 5resh or fro6en peas =if peas are fresh, chill first> 1 tsp Salt 2 tbsp so% sauce 2 tbsp 8il, preferabl% peanut 2 9ggs< lightl% beaten 2 c (ong*@rain +ice, steamed ! o6 5resh 2ean sprouts )eat #ok or a dr% skillet, #hen pan starts smoking, spread peanut oil into pan. ,dd rice, pork and peas and stir*fr% for about 2 minutes. -our in so% sauce, stir*fr% for another minute. -our the lightl% beaten eggs over the mi'ture, continue to cook until eggs are done, about 1*2 minutes. Serves !.

BARBECUED LAMB ON SKEWERS

2 lb Ste#ing (amb, cut in 1 1/!" cubes 1/2 tsp &a%enne and ! tbsp 5resh lemon Euice 1/! tsp Salt 3 &loves @arlic, minced 1 pinch Sugar 1 tbsp )ot &hili oil =or 1 tbsp Salad oil> &ombine all ingredients and marinate (amb cubes for 2 hours in covered bo#l. 1rain (amb, reserving marinade for basting during barbecuing. Ske#er (amb< %ou should have enough for t#o ske#ers per serving. 2arbecue until bro#ned, but still Euic%. 8vercooking #ill dull flavors. Serve #ith nang = oslem 2read> or shao bing =baked sesame rolls>.

BASIC WON TON

13 &hinese mushrooms, small 1 tsp Salt 1/! lb -ra#ns 1/2 tsp Sugar 5 5resh #ater chestnuts =8+ .* canned ones> 1 tsp $hin so% Sauce 1 tsp 8%ster Sauce 1/2 lb @round -ork 1ash of pepper 1 @reen onion, finel% chopped 1 1/! tbsp &ornstarch 1 pk 0onton skins 1 sm 9gg 2oil &hinese mushrooms for 13 minutes, rinse, sDuee6e dr%, cut off, and discard stems< then, chop into ver% small pieces. Shell, devein and #ash pra#ns. &hop into ver% small pieces -eel and crush #ater chestnuts #ith the flat side of the cleaver. /f %ou don;t have a cleaver, chop the #ater chestnuts into ver% fine pieces. &ombine mushrooms, pra#ns, #ater chestnuts, -ork and green onion. ,dd all other ingredients and mi' #ell. 1 tsp of filling is used for each #on ton. 0ith one corner of the #onton skin to#ard %ou, place 1 tsp of filling about an inch from the corner. 5old one corner to cover the filling. 5old once more...about 3/! inch. $urn the #on ton so that the triangle is to#ard %ou. 1ampen the left corner #ith a little #ater. S#ing the right corner a#a% from %ou and place it on top of the dampened left corner. ,s %ou make this fold, simultaneousl% pull the filling to#ard %ou #ith %our middle finger, %ou should finish #ith a little "hat*like" effect.

BEEF WITH BROCCOLI

1/2 lb broccoli =%ou ma% also substitute other vegetables if %ou #ish> 15 o6 of beef, cut length #ise. =%ou could also use chicken, pork lamb or a combination of meats> 1 egg #hite 1 tbsp cornstarch 1 1/2 tbsp of so% sauce 1/2 tsp salt 1 tbsp of dr% sherr% =ma% substitute #ith #ine or beer> 1/3 cup of oil 1 clove of garlic smashed and minced @reen onions to garnish =chopped> ~~Sauce~~ 1/! cup of o%ster sauce 1 tbsp sesame seed oil 1 to 1 1/2 tbsp so% sauce 1 tbsp dr% sherr% pinch of sugar ~~&orn starch solution~~ 1/3 cornstarch to 2/3 #ater 1/2 tsp S@ if #anted. &an also add a little chicken stock too if desired arinate the meat in egg #hite, cornstarch, so% sauce, salt, and Sherr%< set aside for 13 minutes. 2lanch the broccoli until 3 minutes,set aside. )eat 1/! cup of oil in %our #ok or pan and stir frie the beef, about 25 sec,no longer F +emove and drain. )eat 3 tbsp of fresh oil and heat through the broccoli, coat completel% #ith oil. +eturn the beef and then add the sauce ingredients. )eat through. $hicken #ith cornstarch solution.

BEAN CURD WITH OYSTER SAUCE

1/2 lb So% 2ean curd =canned or fresh> 1/2 c &hicken stock 1 pinch Sugar 2 @reen onions 2 tbsp -remium o%ster Sauce 1/2 tsp inced @arlic 2 tbsp -eanut oil 1 tsp -eanut oil &ornstarch paste Slice 2ean curd into 1/!" cubes< sliver green onions. /n )ot #ok, heat oil Eust to point of smoking. ,dd 2ean curd, green onions and @arlic. Stir gentl% to avoid breaking up curd< turn pieces to coat #ith oil. 2e sure oil is not too )ot or curd #ill tend to stick to pan. 0hen aroma of @arlic is apparent, add stock and bring to boil. (o#er heat, cover, and simmer for about 33 seconds =don;t let curd fall apart>. +emove cover< stir in o%ster Sauce and Sugar. /ncrease heat, and #hen liDuid boils again, add enough cornstarch paste to make a cream% =but not too thick> Sauce. S#irl in peanut oil to make a gla6e. Serve over +ice or in a shallo# serving bo#l.

BEEF CHOW MEIN

3/! lb +ound steak 1 $bsp So% sauce 1 tsp Salt 1 $bsp Sugar " 5resh mushrooms =optional> 1/2 lb 2ean sprouts 4 o6 2amboo shoots =can> 3 ea @reen onions =scallions> 2 cup 2eef stock 2 $bsp &ornstarch 1 tsp Sesame oil 2 cup dried egg noodles 1eep fr%ing oil &ut beef about 1" long GH" #ide and as thin as possible. i' the salt, sugar and so% sauce together and mi' #ell, then add the beef and marinate for at least one hour. 0ash and slice the mushrooms, including stems. Slice the bamboo into thin strips< slice the scallions into 1" pieces< soak, rinse and drain the bean sprouts. /n a separate bo#l, mi' the cornstarch and beef stock together. 1rain the beef reserving the marinade. )eat the sesame oil and stir*fr% the beef for ! to 5 minutes. ,dd the cornstarch mi'ture and remaining marinade, bring to a boil stirring constantl%< add the vegetables and simmer for 5 minutes longer. &ook noodles in boiling #ater for ! to 5 minutes< drain thoroughl%. 1eep fr% as needed draining on absorbent paper. -lace cooked noodles on a plate or serving platter, top #ith beef mi'ture.

BOK CHOY WITH WHITE PORK

1/! lb 2oneless -ork shoulder 1/! c &hicken stock 1 lb 2ok cho% stalks 1/2 tsp Sugar 1/2 tsp inced @arlic 1 ts 1r% sherr% 1/2 tsp inced fresh ginger &ornstarch paste 3 tbsp -eanut oil 1 tsp S@ =opt> 1/! tsp Salt Slice -ork against the @rain into thin strips about 2" b% 1/2". Separate outer flesh% stalks from center flo#er stalk of bok cho%. Bse center stalk in another stir*fr% dish or in Soup. 0ash outer stalks, and diagonall% slice into 3" pieces. $he meatier ends of the stalks should be sliced a little thinner. S#irl oil around in ver% )ot #ok. 0hen oil begins to smoke, add -ork and stir* fr% until eat is seared =about 1 minute>. ,dd bok cho%, @arlic and ginger. Stir*fr% until green leaves are bright and shriveled, stirring and tossing constantl% so stalks #on;t burn. ,dd salt, stock, Sugar and dr% sherr%. 0hen liDuid begins to boil, cover #ok and steam for 33 seconds or less on high heat, until stalks are tender but still crisp. -ush ingredients up side of #ok< dribble cornstarch paste into liDuid and stir to make a light Sauce. +ecombine and add S@ if desired.

BRAISED CHICKEN DRUMSTICKS

" &hicken fr%er drumsticks ! c &old #ater &ornstarch for dredging 1/2 c 1ark so% Sauce 3 c 8il for deep* fr%ing 1/2 c +ock Sugar 1 c 1ried chestnuts 1/2 c edium sherr% 1 5ive*spice bouDuet =8+ 1 tbsp 5ive*spice po#der> 1/2 tsp Salt ,t least 12 hours before cooking this dish, rinse several times then soak dried chestnuts. ,fter soaking, remove pieces of skin #edged in nutmeat. 1eep*fr%ing: /n #ok or similar pan, slo#l% heat deep*fr%ing oil until bubbles Duickl% form around chopstick held verticall% in oil. ean#hile, dredge drumsticks in cornstarch< shake off e'cess starch. 1eep* fr% drumsticks 2 at a time until bro#n, about 5 minutes. +emove from oil< and place on absorbent paper to#el to absorb grease. +ed*cooking: -ut #ater in sand% pan or comparable &asserole dish< add 5* spice bouDuet, so% Sauce, sherr% A salt =5*spice po#der can be substituted, though the final flavor #ill be less distinctive>. Slo#l% bring to boil, reduce heat, cover pot A simmer 15 minutes. +emove cover< discard bouDuet< add salt A rock Sugar< dissolve rock Sugar. ?ou can stop here until near serving time. ,bout 33 minutes before serving time, add drumsticks A soaked chestnuts to )ot red*cooked Sauce. Simmer in covered pot for 15 minutes< remove cover< simmer for another 15 minutes. Sauce should have reduced b% about 1/3, and become bright A thick. $o serve, prop drumsticks up around sides of sand% pot< spear chestnuts #ith sate sticks or long toothpicks.

BRAISED CHINESE CABBAGE

2 lb 7apa =or celer%> cabbage 1 c &hicken stock 1 tsp Salt 1/! tsp Salt " &hinese "E%o" mushrooms 1 tbsp Sherr% 1 tbsp 1ried shrimp 1/2 tsp Sugar 1/! c Sichuan preserved mustard greens 1 tsp so% Sauce &ornstarch paste 1 tbsp -eanut oil 1 tbsp +endered chicken fat 5irst #ash A soak &hinese mushrooms A dried shrimp in #arm #ater for 1 hour until soft. 7e't, mince the shrimp. +emove hard stem from mushrooms. 0ash A thinl% slice mustard green. Separate cabbage leaves< blanch in salted boiling #ater for 33 seconds< drain< slice into 2" sections. /n a bo#l, combine stock, salt, sherr%, Sugar A so% Sauce< reserve. +ender chicken fat in small saucepan at medium heat< discard pieces of fat< keep oil )ot. 2raising: )eat peanut oil in #ok until )ot but not smoking. Stir*fr% mushrooms, shrimp A mustard green for 15 seconds. ,dd cabbage< stir*fr% for 1 minute. ,dd stock mi'ture< bring to boil. +educe heat, cover #ok, A simmer for 13 minutes, reducing liDuid b% half< add more stock if needed. $urn up heat< add enough cornstarch paste to make light Sauce. S#irl in )ot chicken oil. Serve. II&abbage leaves should become transparent, but avoid overcooking< the% should be soft but not #ilted.

BRAISED LION'S HEAD IN A SANDY POT

1 lb -ork butt, ground or chopped 2 tbsp 0ater 1/! c 0ater chestnuts, minced 3 c &hinese mustard cabbage,Shredded 1 tsp @inger root, minced 2 @reen onions, minced ! c Stock =or #ater> 1/2 c &ooked +ice, minced 1/2 tsp Salt, to taste 1 tbsp 1ark so% 1/! tsp Sugar 1/2 tsp Sesame oil 4 tbsp -eanut oil /n a mi'ing bo#l, thoroughl% mi' -ork, #ater chestnuts, ginger root, green onions, cooked +ice, dark so%, sesame oil A #ater. ,llo# mi'ture to blend for 33 minutes. 5orm into firm balls, one for each serving, each the si6e of a tennis ball =about 3 1/2" across>. 2raising: )eat #ok or skillet to )ot< add oil. 0hen oil begins to smoke, introduce meatballs 1 at a time, so as not to cool oil. 5r% meatballs until a bro#n crust has formed. $he% must be #ell crusted in order to retain their shape #hile ste#ing. &ooking in Sand% -ot: (ine sand% pot #ith shredded &hinese mustard cabbage< sprinkle #ith pan oil from meatballs, salt A Sugar. ,dd meatballs, then add cool or cold stock. 2ring slo#l% to boil< cover< reduce heat to medium A simmer for about 2 hours. &orrect seasoning if necessar%.

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